How to Make Cannoli Chips with Ricotta Dip

This recipe comes together quickly, and once the chips are baked, everything else is just mixing and serving.

STEP 1 – PREP THE OVEN

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

💡 Tip: Parchment paper helps prevent sticking and makes cleanup easier.

STEP 2 – MAKE THE DOUGH

In a mixing bowl, combine the whole wheat flour, coconut sugar, cinnamon, and salt.

Add the melted coconut oil, egg, and vanilla extract. Mix until a dough forms, adding a little water if needed to bring it together.

💡 Tip: The dough should be soft but not sticky — add water slowly.

STEP 3 – ROLL AND CUT

Roll the dough out thinly on a lightly floured surface, then cut into small rectangles or triangles.

💡 Tip: The thinner the dough, the crispier your cannoli chips will be.

STEP 4 – BAKE THE CHIPS

Place the cut pieces onto the prepared baking sheet and lightly spray with olive oil.

Bake for 8–12 minutes, or until golden and crisp.

💡 Tip: Keep an eye on them near the end — they can brown quickly.

STEP 5 – COOL AND SWEETEN

Remove the chips from the oven and let them cool completely, then dust lightly with powdered sweetener.

💡 Tip: Chips crisp up more as they cool, so don’t skip this step.

STEP 6 – MAKE THE RICOTTA DIP

In a bowl, mix the ricotta cheese, Greek yogurt (if using), honey, and vanilla extract until smooth.

Stir in chocolate chips and top with chopped pistachios if desired.

💡 Tip: For a thicker dip, strain the ricotta before mixing.

STEP 7 – SERVE AND ENJOY

Serve the crispy cannoli chips alongside the creamy ricotta dip and enjoy immediately.

💡 Tip: For best flavor, chill the dip for 20–30 minutes before serving.

Pro Tips for the Best Cannoli Chips

• Roll dough thin for extra crisp texture
• Keep an eye on baking time so they don’t over-brown
• Let chips cool completely so they crisp up
• Chill the ricotta dip for best flavor and texture